Instructions

Place the parsley leaves in the food processor work bowl fitted with the metal chopping blade. Process using Speed 12 until finely chopped, about 15 seconds. Remove and reserve. Remove the metal chopping blade.

Insert the shredding disc in the food processor work bowl. Use moderate pressure to shred the cheese. Remove and reserve. Turn disc over to slice. Use moderate pressure to slice the potatoes – they will completely fill the work bowl.

Reserve about 20 slices of the potatoes. Arrange a layer of half the remaining potatoes in the prepared dish. Sprinkle with half the salt, pepper, parsley and cheese. Arrange the remaining potatoes in a second layer, arranging the reserved slices decoratively on top. Sprinkle with the remaining salt, pepper, parsley, and cheese. Carefully pour the light cream into the dish. Cover with a sheet of sprayed/buttered aluminum foil, coated side down. Place in oven and bake for 1 hour and 15 minutes covered. Remove the foil and bake until potatoes are tender and lightly browned. Let stand 10 minutes before serving.